Ratatouille Strata With Lamb And Olives

1 fave
More from this source
Food & Wine


Add a comment


One 16-ounce loaf olive bread or sourdough bread, ends removed, bread cut into 1-inch cubes (about 9 cups)

1 1/2 cups milk

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 onions, halved lengthwise and thinly sliced crosswise

4 large garlic cloves, minced

6 large plum tomatoes—peeled, seeded and coarsely chopped

1 cup Nyons or Calamata olives (1/2 pound), pitted and coarsely chopped

1/4 cup finely chopped fresh basil

Salt and freshly ground pepper

1 pound ground lamb

2 small zucchini (1 pound), cut into 2-by-1/4-inch strips

1 red bell pepper, cut into 2-by-1/4-inch strips

1 yellow bell pepper, cut into 2-by-1/4-inch strips

1 medium eggplant (about 3/4 pound), peeled and cut into 1/2-inch dice

6 large eggs, lightly beaten

2 cups heavy cream

You might also like

Overnight Asparagus & Mushroom Strata
The Naptime Chef
Sunday Brunch: Spinach And Gruyère Strata
Serious Eats
Spinach And Feta Strata
Pamela Salzman
Zucchini And Asparagus Strata
The Kitchn
Vegetable And Cheddar Strata Recipe
Food Republic
Leek & Morel Strata
Fine Cooking
Spinach And Cheese Strata
smitten kitchen
Sausage-Kale Breakfast Strata
The Pioneer Woman
Strata With Chard, Sausage And Caramelized Onions
Ham And Asparagus Strata
Simply Recipes